JAPANESE FRIED CHICKEN

Serves: 4

Chances are that you have a secret list of restaurant dishes that you crave and perhaps you pop in to eat them more than your spouse realizes. For some reason, those dishes never taste the same or quite as intense when you try to make them at home. Surreal Gourmet Bob Blumer has the solution more than 100 times over in his new cookbook Flavorbomb. Exhibit One: Japanese Fried Chicken:

4 boneless chicken thighs, skin on

2/3 cup (160 ml) soy sauce, divided

1/3 cup (80 ml) mirin, plus extra 1/3 cup (80 ml) sake

3 tbsp (45 ml) grated fresh ginger, divided

1⁄4 tsp (1 ml) wasabi paste Peanut or vegetable oil, for frying

1 cup (250 ml) potato starch or cornstarch

Sesame seeds for garnish Green onion, sliced, for garnish

1. Cut the chicken into 3⁄4-inch (2-cm) cubes. To a medium bowl or resealable plastic bag, add 1/3 cup of soy sauce, mirin, sake, and 2 tbsp (30 ml) ginger. Add chicken, toss with marinade and refrigerate for a minimum of 1 hour but ideally up to 24 hours.

2. In a small bowl, mix the remaining soy sauce and 1 tbsp (15 ml) mirin, the wasabi and the remaining ginger. Reserve for dipping.

3. Preheat a deep fryer, or fill a tall, heavy, medium pot one-third full of oil. Heat the oil to 350°F (175°C). While the oil is heating, drain off the chicken marinade. To a medium bowl, add potato starch. Add the chicken a few pieces at a time and toss until each piece is well-covered. Shake off the excess starch. Transfer to a drying rack or a plate and let rest for 10 minutes. Divide chicken into 2 batches and fry the first batch for 3 minutes, or until golden brown and crispy on the outside, and cooked throughout. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the second batch. Sprinkle with sesame seeds and green onion slices, and serve with the dipping sauce.